The sun. [volume] (Morris, Stevens County, Minn.) 1882-1895, 1887-06-09
HOUSEHOLD HINTS.
POTATOES EN- GALETTE.

POTATOES EN- GAZETTE.
Take a dozen large potatoes, and
many more if new potatoes are used,
after steaming or boiling them peel
them hot into Il large dish with good
quarter of pound of fresh butter; salt,
pepper and a glass of rich sweet milk.
mash them until the butter be we'll mix
ed and melted and the whole is free
from Jumps. Thickly butter a baking
dish; then put in the potatoes; smooth
the top. Bake in the oven. When the
top is a yellowish- brown and forms a
crust, serve.
POTATOES EN- SALADE.
Boil, peel and slice some potatoes,
and season them with oil, vinegar, salt.
pepper and fine herbs; in place of oil
butter may be used; mix in, if you like,
some gherk Is cut into slices, ancho-
vies and ca ,ers.
POTATOES WITH CREAM.
Boil, peel and slice the potatoes, put
a good piece of butter in stewpan, add
ing Il spoonful of flour, salt, pepper, or
Il little grated nutmeg, some parsley
and Gives chopped finely, and mix the
whole together; then add glass OF
cream; set the sauce over the fire and
STIR it until it boils; then put in the
sliced potatoes. boil up and serve very
hot.
POTATOES A LA MAITRE D'HOTEL.
Boil the potatoes and peel them. cut
them into slices. and then put them
into stewpan with fresh butter. pars-
ley and Gives chopped up, salt, pepper
and dash of vinegar: warm them up
and serve; in place of butter oil may
be used if the pottoes are very small
they need not be sliced in the receipts
where slic;ng is directed.
BAKED MACARONI.
Throw some clean macaroni into
boiling water; when it is soft and
swollen take it off the fire and pour in
little cold water to prevent its boil
ing any more. Take out the macaroni
and drain it quickly, mix with it 4
quarter of pound of cheese to pound
of macaroni. You can mix the cheese
half of each; always have good cheese;
more cheese can be used if the cheese
is mild. Season with pepper and
salt, put it into buttered dish, put in
bits of butter among the macaroni.
Put some grated cheese on top and
brown in the oven.
POTATOES A LA PoLONAISE.
Boil some potatoes, peal them; if
large. slice them. if very small it is not
necessary. Warm them up in white
caper sauce or with picked gherkins,
cut into dice rs a substitute for capers.
BECHAMEL.
A simple bechamcl is made by put
ting lump of fresh butter into 4 sauce
pan, when it bols add glass of sweet
milk into which 4 spoonful of flour has
been beaten. stir the sauce to keep it
smooth, remove from the fire. 1t is
then fit for warming up anything in. 1t
is best to let it boil slowly and strain
it. A fine bechamel is seasoned with
fine herbs, celery, essence of mush-
rooms, and is made of cream instead OF
| milk. 1t is strained.
GOOsEBERRY PUDDING.
Make paste of flour and beef-suet
| chopped fine, five well-beaten eggs,
| half nutmeg grated, little ginger
and spice and some salt; roll out the
| paste, put it into a cloth. fill it with
gooseberries and sugar and let it boil
three hours. This is an English recipe.
GOOSEBERRY TARTs.
Prepare pie paste, us light as con-
venient, cover the bottom of it with
powdered sugar, then place alternately
Il layer of picked and washed goose
berries and one of sugar. Bake il
| three-quarters of an hour.
AUNT JENNY's ROLLS.
Take three pints of warm water in
which some peeled Irish potatoes have
| been boiled. strain your water, add a ia
blespoonful of butter or lard. one teacup-
full of warm yeast; thicken it with flour
to make dough. Let it stand to rise,
then work into rolls. Let it stand to
rise fifteen or twenty minutes then bake
about three-quarters of an hour. You
can make this into loaves, as it is a
good bread recipe.
VEGETABLE OYSTER CAKE.
Select good, large-sized oyster plant
roots, CRATE them and add milk and
flour sufficient to make stiff batter,
about gill of grated oyster plant,
two eggs, one pint of milk, and flour
to mai e Il batter, and salt Drop it by
tablespoonfuls into hot lard. Fry till
brown.